Gluten-Free Muffins with Zucchini

Prepare and Bake Muffins

Start by heating your oven to 350°F (175°C) and give your silicone muffin cups a quick spray with cooking spray. In a large bowl, mix together the protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum until everything is well combined. In another bowl, whisk the eggs, grated zucchini, applesauce, stevia powder, and oil until smooth. Pour the wet ingredients into the dry and gently stir just until everything comes together. Fold in the walnuts, then let the batter rest for about five minutes. Scoop the batter into your prepared cups, filling each one all the way to the top. Pop the muffins in the oven and bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool on a wire rack before peeling off the liners.